Donate Now to our Hurricane Maria Recovery

ARTfarm Photos

This slideshow requires JavaScript.

Farmer/Artists

Local artists Luca & Christina Gasperi run ARTfarm, a small local vegetable farm and art gallery. Together with a small staff we grow a variety of salad greens, heirloom tomatoes, herbs, veggies, and tropical fruits. We welcome volunteers who want to learn about our organic growing methods.

Get ARTfarm Email Updates

Enter your email address to subscribe to this blog and receive notifications of new posts by email. No spam!

Q. What’s your favorite thing to do with lots and lots of cherry tomatoes?

A. Besides snacking on them like popcorn, they can be great in recipes that call for cooked tomatoes. Take a few pints of cherry tomatoes, rinse and toss them with some crushed garlic and olive oil and roast them in the oven until they begin to soften and wrinkle a little. If you like anchovies, you can also mash a few of those into your olive oil and garlic dressing to help cut the sweetness of the cherries and add a little saltiness. (Most classic tomato sauce recipes call for a little sugar, but in this case, the sweetness is already in these little teeny tomatoes.) Once they’ve roasted and started to wrinkle a bit, run them through the food processor or blender until the skins and seeds have been pulverized and you’ve achieved a creamy and smooth consistency. We use a Vitamix – and you wind up with an incredibly delicious and creamy tomato sauce/soup that even little kids and people who say they hate tomatoes will love. You can bag it up in plastic zipper bags or your container of choice and freeze, or get out your mason jars and can this delectable creation, or use it immediately topped with a few leaves of basil and maybe some fresh Parmesan in a bowl or on a pizza or pasta dish!